Fresh Fruit Corollas and Sorbets

Technical stages for Fresh Fruit Corollas and Sorbets :

• Prepare the corolla pastry.
• Spread with a brush on a greased baking sheet, in 15 cm-large (5,91 inches) circles. Bake in a warm oven at 180°C or 356°F until lightly colored. Remove from the sheet using a spatula and between two ramekins.
• Prepare the fruits and cut them into pieces.
• the bottom of a plate with a raspberry coulis and place on top of the corolla. Garnish with 2 or 3 scoops of ice cream or sorbert and fresh fruits.
• Decorate with a mint leaf.